Classic Banana Bread
Cook Time
55-65 minutes
In This Recipe
Turbinado Cane Sugar, Organic Cane Sugar
Ingredients
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup Sugar In The Raw®, plus 1–2 tbsp for topping
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 very ripe bananas, mashed (about 1¼ cups)
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 tsp cinnamon (optional)
- ¼ cup sour cream or plain Greek yogurt (optional)
Preparation
- Step 1
Prep:
- Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment.
- Step 2
Mix we ingredients:
- In a large bowl, whisk melted butter and Sugar In The Raw® until glossy.
Add eggs and vanilla; whisk until smooth.
- In a large bowl, whisk melted butter and Sugar In The Raw® until glossy.
- Step 3
Mix dry ingredients:
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
- Step 4
Combine:
- Gently fold dry ingredients into wet just until no streaks remain. Do not over mix.
- Step 5
Transfer batter
- Pour batter into prepared loaf pan and smooth the top.
- Step 6
Finish with Sugar In The Raw®:
- Evenly sprinkle 1–2 tablespoons Sugar In The Raw® over the top of the batter to create a lightly crackled, golden crust.
- Step 7
Bake:
- Bake 55–65 minutes, until a toothpick inserted in the center comes out mostly clean.
- Step 8
Cool:
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
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